In a mixing bowl, combine flour, salt, and yeast. Gradually add warm water and oil, mixing until a shaggy dough forms. Knead for 8-10 minutes until smooth and elastic. Cover and let rise for 1 hour.

While the dough rises, boil the potatoes until tender, then mash. Stir in leek, cilantro, green onions, oil, salt, and seasoning until combined.

Once the dough has risen, punch it down and divide into 6-8 pieces. Roll each into a thin oval, place filling in the center, fold over, and pinch edges to seal.

Heat oil in a skillet over medium-high. Fry filled bolani for 3-4 minutes per side until golden and crispy. Drain on paper towels.

Serve warm with Greek yogurt or cilantro chutney for dipping.